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Old 04-02-2012, 03:15 PM   #1
Cromwell
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Aug 2011
Thousand Oaks, CA
Posts: 778
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I'm going to try my first brew where I don't just copy someone else's recipe.
I'm going for a Maibock, but I want it full-flavored.
Here's what I'm thinking:

8# Golden Promise
4# Munich
Mashed at 150

1.5 oz Saaz FWH
Ferment at 45F 7-10 days, then finish at 55F, and lager at 35 for a month.

I'm hoping the substitution of Golden Promise for Pilsner won't darken it much but provide an extra malt kick.
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Old 04-03-2012, 12:07 AM   #3
Cromwell
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Aug 2011
Thousand Oaks, CA
Posts: 778
Liked 74 Times on 60 Posts


Beersmith shows bitterness for a Maibock should be between 23 and 35 IBU. Using 1.5 oz of Saaz (my Saaz is 7% AA), puts it at 26.5 which is just a bit on the low side.
Is Beersmith misleading me? Brewing Classic styles has a maibock that's even lower at 22 IBUs and no finishing hops.

I thought a maibock didn't have a lot of hop presence?
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Old 04-03-2012, 12:42 AM   #4
BigEd
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Nov 2004
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Quote:
Originally Posted by Cromwell View Post
I'm going to try my first brew where I don't just copy someone else's recipe.
I'm going for a Maibock, but I want it full-flavored.
Here's what I'm thinking:

8# Golden Promise
4# Munich
Mashed at 150

1.5 oz Saaz FWH
Ferment at 45F 7-10 days, then finish at 55F, and lager at 35 for a month.

I'm hoping the substitution of Golden Promise for Pilsner won't darken it much but provide an extra malt kick.
I'd suggest using a 70/30 blend of Vienna and Pilsner. Not saying what you have won't taste good but UK pale malt just doesn't taste "German". I also agree with the poster above to perhaps add just a touch of middle and late hops. You still want the beer to be malt forward but a little bit of hop in the background will help with the balance. I also prefer German hops in this style but the Saaz will surely work for bittering.

 
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